The sun is shining and that means picnics. And no outdoor meal is complete without coleslaw!
There are a lot of different varieties of slaw, and you can certainly switch up the cabbages. Try your next slaw with green, red, savoy, or nappa. But it’s the dressing that really gives slaw that tasty, zippy zing.
There are vinaigrette types, which range from tart and tangy. Then there are creamy or spicy styles, which are my faves.
I love a cooked thickened dressing – why? Well you know sometimes when you dress your slaw it gets kind of weepy and then bland. Well a cooked and thickened dressing takes care of that as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool, and then add into mayo with your seasonings.
My recipe for Poppy Seed Pineapple Slaw is a great example of a cooked thickened dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! –Kathy
Poppy Seed & Pineapple Coleslaw
Makes 6 cups
1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb. ) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise
In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.
Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
